Roasted Brussels Sprouts and Fennel with Tahini Cream and Fresh Herbs


Roasted Brussels Sprouts and Fennel with Tahini Cream and Fresh Herbs
With deliciously slow roasted brussels sprouts and fennel, crunch from toasty roasted macadamias and a luxurious tahini, macadamia and lemon cream this vegetarian dish is the perfect star of the show for a dinner feast.


Serves 6 as a main



  • ¼ cup (60 ml) filtered water
  • 600 g (1 lb 5 oz) brussels sprouts, halved lengthways
  • 1 large red onion, cut in half then wedges
  • 3 fennel bulbs, tough outer layer removed, cut into 1 cm (½ inch) slices
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 small handful mint, roughly chopped
  • 1 small handful parsley, roughly chopped
  • 4 spring onions (scallions), green part only, thinly sliced

For the tahini, macadamia and lemon cream:

  • 100 g (3½ oz) tahini
  • ¼ cup (60 ml) extra virgin olive oil
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (130 g) plain yoghurt
  • 1 teaspoon local honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon salt black pepper, to taste
  • 140 g (5 oz) roasted macadamia nuts, roughly chopped



  1. Preheat the oven to 200°C (400°F).
  2. Heat the water in a large frying pan over high heat. Add the brussels sprouts and cook until the water evaporates. Transfer the brussels sprouts to a roasting tin and add the onion, fennel and olive oil, stirring or shaking well to coat. Roast for 30 minutes, until the sprouts are well-browned.
  3. Meanwhile, pop all the tahini cream ingredients except the macadamias in a blender and whiz on high for 1 minute, or until smooth. If it’s not creamy enough, add 2–3 tablespoons water and blend again. Taste and adjust the seasoning.
  4. To serve, spoon the tahini cream onto a large platter, spreading it out evenly, then scatter the macadamias over the top. Remove the vegies from the oven, cool for a minute or two, then pile them over the creamy base. Top with the fresh herbs and spring onions.


Smart Tips:

  • To roast macadamia nuts, spread them on a baking tray and roast in a 170°C (325°F) in oven for 15 minutes.
  • To make this dish dairy-free, substitute coconut yoghurt for the plain yoghurt.
  • Pre-cooking the brussels sprouts in a frying pan will prevent them drying out and burning in the oven.


Images and text from Low Tox Life Food by Alexx Stuart, photography by Cath Muscat. Murdoch Books RRP $39.99 NZD, RRP $36.99 AUD.


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